Holiday Brussels Sprouts recipe
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Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and cut in half 3 cups diced, peeled, seeded butternut squash ¼ cup olive oil 3 tablespoons butter 1 large shallot, peeled and thinly sliced ¼ cup dry white wine 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth 1 tablespoon all-purpose flour ⅓ cup sweetened dried cranberries ⅓ cup toasted pine nuts
Nutrition Info
- 178.5 caloriescarbohydrate: 16.9 gcholesterol: 9.7 mgfat: 11.5 gfiber: 3.9 gprotein: 4.2 gsaturatedFat: 3.3 gservingSize: -sodium: 140.6 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Holiday Brussels Sprouts
Directions
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Set the oven to 425 degrees F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are lightly browned.
Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.